Endive boats with Russian salad are a fresh, quick appetizer perfect for any occasion
If you’re looking for a Russian salad recipe with endive, this proposal is ideal to prepare in advance and serve cold.
Endive boats are made in minutes, without cooking, they are original and convenient to serve. Each person gets their portion and they are much lighter than canapés or crostini.
A classic Russian salad recipe, but elegantly and lightly revisited, perfect for buffets, parties, or informal lunches.
They are perfect as a cold appetizer: great all year round.
I always make a big batch!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for endive boats
- 14 oz potatoes
- 10.5 oz carrots
- 2.8 oz pickled gherkins
- 7 oz mayonnaise
- to taste fine salt
- 4.2 oz peas
Tools
- 1 Peeler
- 1 Knife
- 1 Cutting board
- 1 Pot
Steps for endive boats
To prepare the delicious endive boats, start by preparing the Russian salad.
Peel the potatoes and carrots with a peeler and wash them thoroughly under running water. Cut them into cubes of about 0.4 inches.
Fill the bottom of the steamer pot with water and when it boils, add first the carrots and then the potatoes into the basket. After 7-8 minutes, add the peas. Check the cooking with a fork: they should be tender but firm, the fork goes in without breaking them. Cook for another 4-5 minutes.
After cooking, spread the vegetables on a tray in a single layer and let them cool completely.
Meanwhile, drain the pickled gherkins and pat them dry with paper towels. Cut them into very small cubes so as not to overwhelm the other vegetables.
Then place the vegetables with the gherkins in a container, season with salt, and add the mayonnaise. I recommend the vegan mayonnaise or egg white mayonnaise homemade, mix gently and let rest for an hour.
Remove the damaged outer leaves of the endive.
Gently detach the leaves one by one.
Quickly wash them in cold water.
Dry them thoroughly with kitchen paper.Scoop the Russian salad with a teaspoon and fill the endive leaves without pressing too much and without overfilling them. Plate and serve.
Storage of endive boats
Endive boats with Russian salad can be stored in the fridge in an airtight container for 4-6 hours
Beyond this time:
the endive loses crunchiness, releases water, and the filling becomes too soft.
I recommend storing the Russian salad separately from the endive and assembling them only before serving.
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